Smoky Indoor Ribs

By Patlynn

Just because winter rolls around, it doesn’t mean that our cravings for barbecue stop. We wanted to make smoky, sticky barbecue pork ribs in the warmth of our kitchen. Our solution? We mimicked the slow smoke infusion of the grill with an indoor braise using water, liquid smoke, and espresso powder (for its bitter, charlike quality). While the meat braised, we made our own smoky barbecue sauce, again using liquid smoke and espresso, as well as smoked paprika. After 1½ hours of braising, the ribs were finally ready for glazing. After three applications of our sticky sweet sauce, you’d never know these ribs didn’t come straight off the grill.

Ingredients

• Use liquid smoke that contains no salt or additional flavorings.
• Ribs
• 2 tablespoons instant espresso powder
• 2 tablespoons liquid smoke
• 1 tablespoon salt
• 2 (2 1/2- to 3-pound) racks pork spareribs, preferably St. Louis cut trimmed and membrane removed
• Barbecue Sauce1 tablespoon vegetable oil
• 1 onion, chopped fine
• Salt and pepper
• 1 tablespoon smoked paprika
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup cider vinegar
• 3/4 cup dark corn syrup
• 3/4 cup ketchup
• 1/2 cup molasses
• 2 tablespoons brown mustard
• 1 tablespoon hot sauce
• 1 tablespoon instant espresso powder
• 1/2 teaspoon liquid smoke

Preparation

Step 1

1. FOR THE RIBS: Adjust oven rack to middle position and heat oven to 300 degrees. Bring 3 cups water, espresso powder, liquid smoke, and salt to boil in small saucepan. Pour mixture into large roasting pan. Place ribs, meat side down, in liquid. Cover pan tightly with aluminum foil and bake for 1 1/2 hours.
2. FOR THE BARBECUE SAUCE: Meanwhile, heat oil in large saucepan over medium heat until shimmering. Add onion and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add broth, vinegar, corn syrup, ketchup, molasses, mustard, hot sauce, and espresso powder and simmer, stirring occasionally, until thickened and reduced to 2 cups, 50 to 60 minutes. Stir in liquid smoke and season with salt and pepper to taste. Let cool for 20 minutes. (Sauce can be refrigerated for up to 1 week.)
3. Reserve 1/2 cup sauce for serving. Remove ribs from roasting pan and transfer, meat side up, to wire rack set in foil-lined rimmed baking sheet; discard braising liquid. Brush both sides of ribs with sauce. Bake until tender and fork inserted into meat meets no resistance, about 1 1/2 hours, brushing meat side with sauce after 30 and 60 minutes of cooking. Tent ribs loosely with foil and rest for 30 minutes. Slice meat between bones and serve with reserved sauce.


Bringing the Smoker Inside


We braise the ribs in a mixture of water, espresso powder, and liquid smoke. After 1 1/2 hours, the ribs are ready to be slowly roasted with sauce for a caramelized "bark."



Removing the Membrane


Spareribs have a tough membrane on their underside that's unpleasant to eat. Fortunately, it's easy to remove. Here's how.


1. At one end of the rack, loosen the membrane with the tip of a paring knife.



2. Grab the membrane with a paper towel and pull slowly—it should come off in one piece.